$167.76 per case
Sommelier Lou Amdur of Hollywood's Lou Wine Bar says: "Thanksgiving is a good time to enjoy a modestly proportioned wine, one with fresh acidity and flavors that might compliment things like cranberry and wood smoke (smoked Turkey rules!). It is well worth tracking down this old vines gamay, grown by French national treasure JP Brun. Why drink industrial Beaujolais when for another buck, you can get the real stuff? Brun grows organically, and ferments using only wild yeast — he adds nothing to the wine, other than a bit of sulfur dioxide during bottling. The age of the vines adds an additional level of flavor not usually found in regional level Beaujolais. Beaujolais vigernon drink their Beaujolais quite cool — 55 degrees or so — and I like it that way, too. Note: if the wine has a bit of residual spritz left over from fermentation, just decant it for an hour (or, just enjoy the spritz, it is not like the Beaujolais police are going to come down hard on you for doing so)."